Notes:

• 1) This taxonomic name has been effectively published but not validly published under the rules of the International Code of Nomenclature of Prokaryotes (Bacteriological Code).

Comments and References:

Zheng J et al. (2020), PubMed: abstract Zheng, J., Wittouck, S., Salvetti, E., Franz, C.M.A.P., Harris, H.M.B., Mattarelli, P., O'Toole, P.W., Pot, B., Vandamme, P., Walter, J., Watanabe, K., Wuyts, S., Felis, G.E., Gänzle, M.G., and Lebeer, S. "A taxonomic note on the genus description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae." Int. J. Syst. Evol. Microbiol. (2020) 70(4):2782-2858.

Kline L & Sugihara TF (1971) Kline, L., and Sugihara, T.F. "Microorganisms of the San Francisco sour dough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity." Appl. Microbiol. (1971) 21:459-465.

Trüper HG & De'clari L (1997) (reference relating to orthographic revision) Trüper, H.G., and De'clari, L. "Taxonomic note: Necessary correction of specific epithets formed as substantives (nouns) 'in apposition'." Int. J. Syst. Bacteriol. (1997) 47(3):908-909. [No PubMed record available.]

VALIDATION LIST No. 16 (1984) VALIDATION LIST No. 16. Int. J. Syst. Bacteriol. (1984) 34:503-504.

External Information Resources (NCBI LinkOut)

Notes:

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Information from sequence entries

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Disclaimer: The NCBI taxonomy database is not an authoritative source for nomenclature or classification - please consult the relevant scientific literature for the most reliable information.

Reference: How to cite this resource - Schoch CL, et al. NCBI Taxonomy: a comprehensive update on curation, resources and tools. Database (Oxford). 2020: baaa062. PubMed: 32761142 PMC: PMC7408187.